Spicy Italian Noodle soup

 1 lb sausage (spicy or regular Jimmy Dean) 

1 onion (small -chopped) 

4 garlic cloves or 1.5 T garlic 

1 can 14 oz Italian stewed tomatoes 

8 cups of chicken broth 

8 oz ditlini noodles 

1/4 -1/2 c cream 

4 oz cream cheese (half a block) 

2 cups baby spinach 

Parmesan cheese for topping 

Spices to add for taste: (I sprinkle)  onion powder, garlic salt, Italian seasoning, cayenne pepper, red pepper flakes, salt and pepper to sausage 

Directions: brown sausage with chopped onions, when it’s close to be done add garlic  stir until sautéed 

then turn down heat to simmer and add in stewed tomatoes and chicken broth and noodles, cook until noodles are al dente  

Then add cream and cream cheese and spinach 

Serve with Parmesan cheese on top 

Chicken and Broccoli Casserole

• 2 bunches fresh broccoli (can also use frozen)
• 6 boneless skinless chicken breasts (cooked and cut into pieces if desired)
• 2 (10.5 ounce) cans cream of chicken soup
• 1 cup mayonnaise
• 1 teaspoon lemon juice
• 1/2 teaspoon curry powder
• 1 cup shredded sharp cheddar cheese
• 1 1/2 slices bread
• 1 Tablespoon butter (melted)

1. Preheat oven to 350 degrees.
2. Cook broccoli in boiling salted water until tender and drain.
3. Arrange stalks in the bottom of a greased 9 x 13 inch pan.
4. Place cooked chicken breasts on top of broccoli.
5. In a medium bowl, combine soup, mayonnaise, lemon juice, and curry powder; pour over chicken.
6. Sprinkle with grated cheese.
7. Break bread into small pieces and mix with melted butter. Sprinkle over shredded cheese.
8. Bake for 25-30 minutes until cheese is melted and bubbly.

Hawaiian Haystacks GRAVY

GRAVY

8 T butter

1/2 c flour

1 tsp salt and  1/3 tsp pepper 

MAKE A RUE, add 

6 c chicken broth 

on cool, add 

1/2 c sour cream and 2 tsp RANCH

2 c chicken shredded

4 c cooked rice

toppings to include: Chinese Noodles, green onions, olives, pineapple, almonds, tomatoes, shredded cheese, celery, 

Calzones

Calzones

1 ½ cups very warm water

1 Tbs. yeast

¼ cup sugar

1/8 cup oil

¾ tsp. salt

Italian seasoning

1 cup whole wheat flour

2-3 cups white flour

Various pizza toppings, i.e.; pepperoni, ham, mozzarella, olives, mushrooms, parmesan cheese

(Optional) Pizza/Spaghetti sauce

Sprinkle yeast and sugar over water and let sit 15 minutes, till bubbled.  Add oil, salt, seasonings and wheat flour.  Mix well with dough hook in mixer.  Gradually add flour until soft and workable, not sticky.

Divide into two equal portions.  Roll out one at a time intocircles.  Put toppings on half and fold over flutes edges to seal.  Place both on greased baking sheet, pierce tops with fork to release steam during baking.  Bake at 375 for 15 -20 minutes or until golden brown and cheese is melted inside.  Remove from oven and gently spread with butter or oil.  Slice and serve warm with sauce.

Broccoli cheese soup

1 head broccoli washed and cooked until tender.  Cover with just enough water. Drain some water off. But leave about 1/2 c or so of water. Use a masher to break up broccoli to desired size.
Sauté 1 med onion chopped in 2 T butter. In separate pan.  Till tender. Can add celery as well.
Add cooked onions to broccoli.
Add 4 T flour. Stir around.
Then add
1 Qt half and half
1 can cream of mushroom
4 T butter melted.
1 jar of cheese wiz

Heat thoroughly just enough to melt cheese. Stirring occasionally. Do NOT boil. Cook  On less than medium heat. U don't want it to burn.
Very good on baked potatoes.

Chicken Pot Pie

My hubby loves chicken pot pie.....Got this recipe from my Visiting Teacher Kristin Ordyna and it was delicious!!!


1/2 pkg frozen peas and carrot mix
2 small raw potatoes. Peeled and sliced thinly
1/3 c butter
1/3 c onion, chopped
1 3/4 c chicken broth
2/3 c milk
2 pie crust (Pillsbury's refrigerated pie dough works best)
2 1/2-3 C chicken, cooked and cut-up
1/3 C flour
1/2 tsp salt
1/3 tsp pepper

Melt butter in sauce pan over medium heat. Stir in onion and sauté.  When slightly browned stir in flour, salt and pepper. Cook, Stirring occasionally until bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for one minute. Add potatoes to start to soften them. Turn in low. Stir in chicken, peas, and carrots; remove from heat. Place one pastry in pie pan. Pour chicken mixture into pastry-lined pan. Place second pastry over mixture. Fold edges under first pastry and flute. Vent for steam. Foil wrap edges to keep from over-cooking. Bake at 425 for approx. 35 minuntes or until golden brown.

Italian Sandwich's

**this recipe comes from my friend Sheriece who is a gourmet cook. I always know when she gives me a recipe it wont be simple...BUT it will be the best thing you have ever tasted HOWEVER with this recipe it is fast, it is simple but taste BEYOND amazing!



INGREDIENTS
1/4 cup thinly sliced red onion, cut into inch long pieces
1 14-ounce can artichoke hearts, rinsed and coarsely chopped
1 medium tomato, seeded and diced (or a couple handfuls grape tomatoes, seeded)
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 16- to 20-inch-long baguette, preferably whole-grain (I used a parmesean french bread)
4 or more slices provolone cheese
2 cups shredded romaine lettuce
1/4 cup sliced pepperoncini, (optional)
sliced honey ham (lunch meat)




PREPARATION
Combine onion, artichoke hearts, tomato, vinegar, oil, oregano, and pepperochini in a medium bowl. Cut baguette/french bread into horizontally ...on one side put the provolone....and on the other put cover with slices of ham
Broil on high for 2 min (check it) and broil for 1 more min
To assemble sandwiches, Spread on the artichoke mixture and top with the lettuce. Serve immediately.

Adam's Black Bean Chili w/ Rice and Cilantro

** got this recipe from Adam Stanley...who won "BEST CHILI" in a ward cookoff! and I will say I would have voted for him too! This was Fabulous!

Adam’s Black Bean Chili With Rice & Cilantro


1 tablespoon vegetable oil
1-1/2 pounds “Chili Meat” Thick lean ground beef
1 large onion, chopped
2 cloves garlic, minced
2 (14-1/2-ounce) cans stewed tomatoes
1 (14-1/2-ounce) can chicken broth I only use about ¾ of the can, depending on how thick you want it
1 (6-ounce) can tomato paste
2 (4-ounce) cans chopped green chilies
1 (1-1/4-ounce) packet chili seasoning mix Any will work, but my favorite is “Chili Man” – comes in a black package from Hyvee
2 (15- to 16-ounce) cans black beans, drained and rinsed
1 (15- to 16-ounce) can dark red kidney beans, drained and rinsed
6 cups cooked rice – real rice, not Minute rice
Sour cream
Fresh chopped cilantro


Directions

Heat oil in large pot over medium-high heat until hot. Add ground beef, cook 6 to 7 minutes, stirring occasionally until beef is just browned. Add onion and garlic, cook and stir 5 to 7 minutes or until onion is tender. Add
tomatoes, broth, tomato paste, chilies and seasoning mix. Bring to a boil; reduce heat, cover and simmer 20 to 30 minutes, stirring occasionally. Add beans; cover and simmer 10 minutes more. The longer you simmer, the better the flavor.

To Serve

Place rice in each serving bowl. Spoon chili over rice, garnish with sour cream and cilantro.

Makes about 6-8 full servings.

Low fat Guiltess Alfredo Sauce

**this is from our best bites and even though its low fat it tastes fatty....hmmmm

2 C. low fat milk
1/3 C. (3 oz.) low fat cream cheese
2 Tbsp. flour
1/2 tsp. salt (more or less to taste)
1 Tbsp. butter
3 garlic cloves
1 C. grated Parmesan cheese

Put milk, cream cheese, flour, and salt in blender. Blend until nice and smooth. Set aside. In nonstick pan, melt butter on med-high heat, add chopped garlic. Let garlic saute for about 30 seconds. Then add milk mixture to pan. Stir constantly for 3-4 minutes or until it just comes to a simmer. Keep stirring and cook for a few minutes more and it becomes much thicker. Remove pan from heat. Add cheese and stir it up. Cover pan with lid immediately and let stand 10 minutes before serving.
*This is only around 100 calories for 1/4 C. of sauce.

Enchilada Sauce de Phyllis

**got this recipe from Jon Egbert who is practically Mexican!!!!
1st Step:
1 cube butter
3/4 c flour
(brown the roux)

4 c tomato juice
3 c water
4 cubes beef bouillion
(add to roux that has been browned @ med heat)

add in spices:
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp chili powder
1/2 tsp ground red pepper
1 1/2 tsp seasoning salt

Simmer sauce on low for 20 min.
**This much will make 2 9x 13 pans so 1/2 the recipe if only making one 9x13 pan

2nd Step:
Meanwhile cook each corn tortilla on stove with pam spray on both sides, add cheese, chicken or beef, and roll with the seam side down. Pour sauce on top enhiladas.

Enchiladas only need to bake for 10 to 15 min @ 375

Garnish with:
Sour cream
lettuce (chopped)
tomatoes (chopped)
guacamole
salsa

Crockpot Italian Chicken

4 chicken breasts
1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better. Sometimes I use a packet and a half.)
1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how cream cheesy you want it)
1/4 c water (dont make it too runny)

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.

If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.

Mexican Lasagna

1 1/2 pounds lean ground beef or turkey
1 yellow onion, coarsely chopped
2 garlic cloves, finely minced
1 (6 ounce) can tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
dash of ground cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
1 ½ cup frozen corn kernels, white or yellow
1 (6 ounce) can olives, chopped
9-12 no-boil lasagna noodles (I dont use non-boil noodles, so I use reg, cook and drain)
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup sour cream, light or regular
8 ounces cream cheese, light or regular

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.

In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.

Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.

Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.

Taco Salad Dippers

** got this from melskitchencafe.com I HALVED the recipe and it made enough for 2 meals so make sure you half it unless you are cooking for 10 adults!
This is delish and hearty and goes along ways! I LOVE taco salads so this is a good way to mix it up and keep it healthy!

2 pounds lean ground beef or turkey
1 medium onion, chopped
6 cups water
1 cup rice (white or brown)
1 teaspoon oregano
1 tablespoon sugar
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
2 cloves garlic, finely minced
2 (8 oz.) cans tomato sauce
2 (6 oz.) cans tomato paste
1 (15 oz.) can pinto beans, rinsed and drained

In a large pot, brown the ground beef or turkey with the onion and garlic and cook until the meat is no longer pink and the onions are translucent. Drain any accumulated grease. Add the water, rice, seasonings, tomato sauce, tomato paste and beans. Bring the mixture to a boil and then reduce the heat and simmer uncovered for 40 minutes, stirring occasionally, watching to make sure it doesn’t stick to the bottom of the pot (if you are using brown rice, it may need to simmer for up to 60-70 minutes). The mixture will seem very watery at first, but after simmering, it will thicken to perfection as the rice absorbs water and all the ingredients meld together.

Serve warm with tortilla chips for dipping and other taco garnishes. I have successfully frozen the leftover meat/rice mixture to defrost and reheat later.

The Ultimate Beef Stroganoff

**Got this recipe off of melskitchencafe.com (my favorite food blog)

2-3 pounds stew meat (or a 3-pound chuck roast, cubed)
1 teaspoon salt
1/4 teaspoon black pepper
1 medium yellow onion, diced
¼ teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock
1 tablespoon ketchup
1/3 cup flour
6-7 tablespoons apple juice or water
4-8 ounces sliced mushrooms
1/2 cup light or regular sour cream

Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Pour over the meat. Cook for 7-9 hours on low or 4-5 hours on high. About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes.

*Freezable Meal: The leftovers of the stroganoff can be frozen. I store the leftovers in a freezer-safe container and then thaw in the refrigerator (usually takes about a day) and reheat over medium-low heat in a saucepan on the stove.

Lisa's Asian Salad

**ok this salad makes me SMILE from ear to ear....this recipe is from my friend Lisa Stanley

SALAD:
1 bag of spinach
1 box bow tie (about 2 cups or a little more, boiled and cooled off)
1 c craisins
1 c slivered almonds
1 can mandarin oranges
1 c green grapes
3 chicken breasts (baked in yoshida sauce on 350 for 45-60 min)
1 can pears (optional)

DRESSING:
**whisk olive oil, sugar and vinegar, add sesame oil, then place all in a blender and blend really well. (You will most likely NOT use all of this dressing...so add a little at a time....you dont want the salad drenched in oil)
2/3 c olive oil
1/2 c sesame oil
1/2 c sugar
2 tsp lime juice
2 tsp salt
4 T balsamic vinegar

In a large bowl combine oranges, grapes, almonds, craisins. Then toss in spinach. Add in pasta, and drizzle dressing on top.. Mix with your hands to get the dressing really mixed up.

Mom's Chicken Enchiladas

**got this from my friend Jeannette...from the Body for life recipe book

1 lb chicken (boiled and shredded)
4 green onions
2 T cilantro (chopped)
1 jalepeno (seeded and minced)
3 cans (10 oz each) green enchilada sauce
8 corn tortillas
1 c reduced-fat cheddar cheese, shredded

Toppings:
1 tomato (chopped-used for topping after cooked)
1 2 oz can of olives (also used for after cooking on top)
salsa
sour cream

Pre-heat oven to 350. Coat a 9 x 13 with cooking spray. Saute green onions, jalepeno and cilantro in a pan with cooking spray for 2 min. Add the shredded chicken and 1 can of green chile sauce...cook for about 5 min.

In another bowl, pour in the other 2 remaining green chile sauces and heat up in microwave. then take tortillas and dip them in the green chile sauce. Fill with chicken mixture and roll into pan. pour remaining sauce on top and add cheese. Bake for 15 min..

Top with salsa, light sour cream, 1 diced tomatoe and 1 (2oz) can ripe olives

Ranch Chicken Salad

** I got this recipe from my friend Jeannette..she got it from Body for life recipe
1/4 c fat free mayo
1/4 c low fat sour cream
1/4 c cilantro chopped
1 tsp grated lime zest (peel)
1 limes halfed
1/2 tsp groud cumin
1/4 tsp ground red pepper
****combine all these ingredients in a bowl to make the dressing

**In another large bowl add these ingredients:
1 lb boiled than cubed chicken (about 3 pieces of chicken)
1 15oz can black beans (drained and rinsed)
1 15oz whole corn (drained)
1 red bell pepper (diced)
1/2 red onion (chopped)

**MIX IN dressing and add to 2 heads of bibbed lettuce
and ENJOY...you wont even know this is healthy its so good!

Creamy Chicken Enchiladas......Verde style

**These are my new favorite enchiladas...they were yummy...you gotta try them

1 lb. cooked chicken (boiled and shredded) or you could use rotissire chicken
1 cup chopped onion (cooked in 1 T olive oil)
1 jar tomatillo salsa divided (my jar was 16 oz.)
1 small can diced green chilies
8 oz. cream cheese
1 doz. small flour tortillas
1 cup half and half or heavy cream ( I used heavy cream)
2 cups shredded Monterrey Jack cheese

Directions: Heat oven to 375 degrees. Coat a 9x13 baking dish with non-stick spray. Heat oil in a large skillet over medium-high heat; Saute onion 5 minutes. Add cooked chicken, 1/2 jar salsa, cream cheese and chilies. Reduce heat to medium; stir, melt cheese and blend mixture well. Heat tortillas briefly, then fill each with about 1/3 cup of chicken mixture. Roll up tightly and place in baking dish, seam-sides down. Combine remaining tomatillo salsa with cream; pour over enchiladas and top with shredded cheese. Bake 30 minutes or until cheese melts.

Opulent Chicken

**got this recipe from my friend Heidi Andersen...it is AMAZING!
Opulent Chicken

8 Chicken Breasts (I used a bunch of chicken tenders)
8 slices Swiss cheese

Sauce (combine):
3 cans (or 1 large) cream of chicken
½ cup sour cream
1 Tbsp. lemon juice

Topping (combine):
2 cups dry cornbread stuffing
½ cup melted butter

Hot cooked rice or mashed potatoes

1. Spread ½ of sauce mixture in bottom of 9 X 13“ baking dish. Place chicken on sauce. Place Swiss cheese slices in a single layer over chicken. Pour remaining sauce on top of chicken and cheese. Sprinkle topping mixture on top.
2. Bake @ 275 degrees for 2-1/2 hours. (I also bake it at 350-375 for about 1 hour)
3. Serve over hot rice or mashed potatoes. (I really love it with mashed potatoes.)

Honey Lime Chicken Enchiladas

** Got this recipe from Mel's Kitchen...I freakin LOVED these...Eric was a little pickier because it was a little too sweet and tangy, so next time I will use less honey and more lime....my friend Rachelle was bragging about these enchiladas the other day and I just had to try them....She got them off of one of our friends' blogs (which is the same recipe as Sister's Cafe recipe) (so thanks Steph)the only difference really is the added heavy cream (or you can use sour cream)

1/4 c honey (I would use just a little less than a 1/4 cup)
(original recipe calls for 1/3 c...but that was too sweet)
5 tablespoons lime juice (I would use 2 limes or 1 really large lime)
1 tablespoons chili powder (I would only use 1/2 tsp to 3/4 tsp next time)
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.